RSVP Redux: Lemon Risotto with Roasted Cherry Tomatoes
First rice pudding and now risotto?!? You may think I’ve gone a little bonkers, but I swear it wasn’t planned. Not that it was a complete accident. I mean, I did make the dish, so I did have a choice in the matter.
This may need a little bit more of an explanation…
You see, a few months ago, the lovely Barbara from VinoLuci
created a website for all of us Bon Appetit magazine lovers. The idea was that each month bloggers could submit their versions of the RSVP dishes that are featured in the magazine. For those who are not familiar with the publication, Bon Appetit (or BA, as we subscribers sometimes call it) is full of useful articles ranging from culinary techniques to restaurant and chef profiles.
One of the columns in BA is a section known as RSVP, where readers can write into the magazine and ask the editor to get recipes for dishes from their favorite restaurant or vacation resort. Want to relive that dinner you had while on your honeymoon? Is there a special BBQ sauce at your local ribs joint that just blows your mind? These are the kinds of things RSVP can provide you with.
But for those of us who have never eaten at any of these establishments, it’s a fun way to try out some creative dishes.
Barbara’s pet project, RSVP Redux, is a wonderful website that allows us to make these recipes and share them with all of you. For this month’s submission, I decided to make this incredibly flavorful (and surprisingly light) risotto.
The recipe, which was featured in the October 2010 issue of BA, was a side dish that went with braised lamb shanks. But seeing as I don’t (or, I should say, rarely) eat meat, Eric partook in that carnivorous act as I enjoyed this as my entree.
In addition to this recipe, I wanted to let everyone know that I have a guest post (remember that picture I teased you with in my last entry?) on my dear friend, Monet’s, blog, Anecdotes and Apple Cores. She’s a terrific writer, baker, and she has an incredible outlook on life. Hope you all enjoy!
Lemon Risotto with Roasted Cherry Tomatoes
(Recipe by from Bon Appetit, Oct 2010)
PREP: 50 minutes
TOTAL: 1 hours
1 12-ounce package cherry tomatoes
3 tablespoons olive oil, divided
5 cups (about) low-salt chicken broth (Brian’s Note: I used veg. broth to make it vegetarian)
2 tablespoons butter, divided
1/2 medium white onion, finely chopped (about 1 cup)
2 cups arborio rice
2 garlic cloves, chopped
1 cup dry white wine
2 cups (loosely packed) baby arugula
1/2 cup finely grated Parmesan cheese
1 1/2 tablespoons fresh lemon juice
2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon finely grated lemon peel
Preheat oven to 350°F. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm.
Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; sauté until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper. Adapted from Restaurant Saveur